In the bowl of a stand mixer fitted with a dough hook, combine all ingredients except for one whole egg and beat on medium speed for 5 minutes. Increase the speed to high and beat for an additional 5 minutes.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Reduce the speed to medium and add in the remaining egg. Beat until a smooth and elastic dough forms.

Place the dough in a large bowl and cover with plastic wrap. Set the dough aside to proof in a warm place for at least 2 hours until it has tripled in size.

While the dough is rising, make the filling. Place the raspberry jam with a splash of water into a small pot over low heat. Heat the jam, stirring constantly. Remove the pot from the heat and set aside. If you prefer seedless jam, strain the jam through a fine sieve.

Prepare a baking sheet lined with parchment paper.

After the dough has proofed, remove the dough from the bowl and flatten gently. Roll the dough to ½" thickness. Using a 3” circle cutter (or a glass) cut rounds from the dough, close together, trying to use as much of the dough as possible. Place each donut on the baking sheet.

** You can bring together the dough scraps, and after a rest period, roll the dough out again, but the donuts will not be as fluffy as the original batch of dough.

Once all the donuts are on the baking sheet, cover the baking tray with a large plastic bag. Let the donuts proof for an hour and a half until they triple in size.

When the donuts are proofed, prepare the cooking oil.

Place the vegetable oil (or your preferred cooking oil) in a large, deep pot and heat to 340F (170C).

When the oil is at temperature, fry the donuts, 2 or 3 at a time, making sure to not crowd the pot. Fry the donuts for 3 minutes on each side until they are golden brown. Remove from the oil and place on paper towel to drain.

Pour the sugar into a bowl and when each donut has drained and is still warm, place it into the sugar and coat completely. Set the donuts aside to cool.

Place the raspberry jam into a piping bag fitted with a small plain piping tip.

Using a long piping tip (or a pointed end of a utensil), poke a hole in each donut's side. Pipe jam into the hole until you can feel the donut fill and become heavy.

These donuts are best eaten fresh.

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